Asian Stuffed Cabbage

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• 8 ounces ground sirloin
• 4 ounces shiitake mushrooms, stems removed, caps coarsely chopped
• 1/2 cup cooked brown rice
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 scallions, thinly sliced
• 1 tablespoon soy sauce
• 1 tablespoon toasted sesame oil or 1 tablespoon toasted sesame seeds
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1 head napa cabbage

Recipe

• 1 preheat oven to 400º.
• 2 in a large bowl, combine: ground beef sirloin, shiitake mushrooms, brown rice, garlic cloves, ginger, scallions, soy sauce, sesame oil, red pepper flakes, salt.
• 3 remove 8 large outer leaves from cabbage (if leaves are less than 5 inches wide, overlap 2 leaves, side by side). with a rolling pin, roll each leaf until the stem end is pliable.
• 4 dividing among leaves, mound meat mixture toward upturned stem end. starting from filled end, holding sides in as you work, tightly roll each leaf into a bundle.
• 5 arrange cabbage rolls, seam-side down, in a 9-by-13-inch baking dish. pour 1 cup water over rolls; cover dish tightly with aluminum foil. bake until an instant-read thermometer registers 160º when in­serted into a roll, 30 to 35 minutes. serve drizzled with juices and sprinkled with red pepper, if desired. (or dip in thai dipping sauce #33113 - yum!).